Why monk fruit blended with allulose is a safer, better-tasting choice than erythritol-based sweeteners.
See concerns below
Recent research has raised serious concerns about erythritol and cardiovascular risk. If you're using a monk fruit blend, make sure it's blended with allulose — not erythritol. Better yet, skip the blends entirely and go with pure Jaca Allulose, which gives you everything you need in one clean ingredient.
A 2023 Cleveland Clinic study found erythritol was associated with increased risk of heart attack, stroke, and blood clotting. More research is needed, but many health-conscious consumers are switching to allulose.
Pure monk fruit is 150-200x sweeter than sugar with no bulk. Manufacturers add erythritol for volume and texture. However, allulose is a safer bulking alternative.
No. Jaca Allulose is 100% pure allulose — no fillers, no erythritol, no additives.
Allulose and monk fruit are both natural, zero-glycemic sweeteners — but they perform very differently in your kitchen.
With emerging cardiovascular concerns around erythritol, many are switching to allulose. Here is the complete comparison.